Name: Grilled Tomato and Caesar Salad
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 2 servings
Ingredients: 2 Roma tomatoes, halved lengthwise; 1 heart of romaine, halved lengthwise; Olive oil, for brushing; Kosher salt and freshly ground black pepper; 1 lemon, quartered; 4 anchovy fillets; 2 to 3 tablespoons Dijon mustard; 1 tablespoon balsamic or red wine vinegar; 1 teaspoon Worcestershire sauce; 2 cloves garlic; 1/2 lemon, juiced; 1/2 cup olive oil; 1/4 cup freshly grated Parmesan, plus additional shavings, for serving; Kosher salt and freshly ground black pepper

Directions

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For the salad: Heat a grill or grill pan over medium heat.
Brush the tomatoes and romaine halves with olive oil and season with salt and pepper. Grill both, alongside the lemon quarters, until nicely marked on one side, 3 to 4 minutes. Flip and grill the other side until hot and grill-marked, about another 3 minutes.
For the Caesar dressing: Meanwhile, add the anchovies to a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire sauce, garlic and lemon juice. Pulse on low speed for several seconds. Stop and scrape down the sides. With the blender running, drizzle the olive oil into the mixture in a small stream. Stop and scrape down the sides. Add the Parmesan, a pinch of salt and a generous grind of black pepper. Pulse until the ingredients are thoroughly combined. Transfer to a serving bowl.
Place the tomatoes and lettuce on a platter. Squeeze over the juice from the grilled lemons and sprinkle over the shaved Parmesan. Serve with the Caesar dressing on the side.

Grilled Tomato and Caesar Salad

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